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Oxidized phosphatidylcholines from defatted soybean flakes taste bitter

https://doi.org/10.1021/jf60203a044
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Thermal oxidation of phospholipids 1,2‐dipalmitoyl‐sn‐glycerol‐3‐phosphoethanolamine
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Odor and flavor contribution of 2‐pentyl pyridine to soy protein isolates
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FLAVOR PROBLEMS IN SOY PROTEINS: ORIGIN, NATURE, CONTROL AND BINDING PHENOMENA
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Oxidized Flavor Compounds in Edible Oils
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Effect of soybean antigenic protein on feed palatability of fishmeal replaced diets for obscure puffer (Takifugu fasciatus) and the alternation of diet preference by domestication
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Flavor Protein Interactions in a Formulated Soup Containing Flavored Soy Protein
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In VitroStudy of Microencapsulated Isoflavone and β-Galactosidase
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Effects of Sulfur Dioxide on Formation of Fishy Off-Odor and Undesirable Taste in Wine Consumed with Seafood
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Characterization of the Nonvolatile Minor Constituents Responsible for the Objectionable Taste of Defatted Soybean Flour
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Effects of Amino Acids, Sugars, and Ascorbic Acid on the Stability of Linoleic Acid Hydroperoxide in the Water Phase
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Flavor and composition of soymilk as influenced by ethanolic soaking, heating and pH control
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